Stuck fermentation with every batch so far

[Snuffy]

30 posts and I still don't know what you're brewing. US-05 makes me think IPA or something pale, so I assume you aren't brewing with Lactose or anything else unfermentable that would jack up your FG.

 

[LanigansBall]

30 posts and I still don't know what you're brewing. US-05 makes me think IPA or something pale, so I assume you aren't brewing with Lactose or anything else unfermentable that would jack up your FG.

I've been doing ales across the board, so I wasn't sure if that would actually be helpful. So far I've done Irish reds, stouts, cream ales, IPAs, and brown ales, to name a few. Nothing with lactose or anything that would give me those kinds of readings, no.

 

[LanigansBall]

My experience has me convinced it's not a matter of the temperature being in the range for the yeast, but a sudden drop from the high temperature achieved during fermentation that signals the yeast to begin the process of going dormant.

It's kind of like seeing folks from Arizona come to Colorado and hurriedly put a coat on as they walk out of the airport on a beautiful 70F day.

That's a good analogy. Are there ways to prevent it short of buying fermenter wraps? I'm not really in a position to buy more equipment right now.

 

[Snuffy]

I've been doing ales across the board, so I wasn't sure if that would actually be helpful. So far I've done Irish reds, stouts, cream ales, IPAs, and brown ales, to name a few. Nothing with lactose or anything that would give me those kinds of readings, no.

And every single one of them stalls at 1.025? That‘s gotta be a measurement error. Have you tried a different hydrometer?

 

[LanigansBall]

And every single one of them stalls at 1.025? That‘s gotta be a measurement error. Have you tried a different hydrometer?

They don't all stall exactly at 1.025, just around it. Some stay up at 1.027, other get down to 1.020. It likely isn't a measurement error because checking the gravity of tap water gives me exactly 1.000. I haven't checked with another because this one's been accurate for the OGs (and tap water), as far as I can tell.

 

[Snuffy]

They don't all stall exactly at 1.025, just around it. Some stay up at 1.027, other get down to 1.020. It likely isn't a measurement error because checking the gravity of tap water gives me exactly 1.000. I haven't checked with another because this one's been accurate for the OGs (and tap water), as far as I can tell.

That's weird, man. You sound like a guy that knows his process. Wonder if we're just getting weaker yeast these days or something.